About this recipe

Simple, satisfying, and endlessly snackable — this classic edamame recipe delivers perfectly tender soybeans with a light finishing salt that makes them impossible to put down. Served warm or chilled, it's the ultimate effortless appetizer or snack that comes together in under 15 minutes. A staple of Japanese izakayas and a crowd-pleaser at home.

Instructions

1. 1

   Bring a large pot of water to a rolling boil ^[over high heat]. Add the kosher salt — the water should taste pleasantly salty, like the sea.

2. 2

   Add the frozen edamame in pods unshelled directly to the boiling water (no need to thaw). Stir once to submerge them evenly.

3. 3

   Boil for 5–6 minutes, until the pods are bright green and the beans inside feel tender when you press a pod between your fingers. Don't overcook — they should have a slight firmness, not be mushy.

4. 4

   Drain immediately through a colander. Shake off excess water.

5. 5

   Transfer the edamame in pods unshelled to a serving bowl. While still hot, sprinkle generously with flaky sea salt and toss to coat. Taste and adjust salt as needed.

6. 6

   Serve immediately while warm, or let cool to room temperature and refrigerate for up to 3 days. To eat, squeeze the beans directly into your mouth from the pod — the pod itself is not eaten.